Cheese Ravioli Lasagna Alfredo

• 1 bag frozen cheese ravioli, cooked and drained
• 2 boneless skinless chicken breasts, cubed
• 1 teaspoon garlic
• salt and pepper
• 2 tablespoons butter
• 1 (1 lb) jar ragu alfredo sauce
• 1 (8 ounce) carton fresh sliced mushrooms
• 1 small red bell pepper, diced
• 1 small onion, diced
• black olives, sliced
• 1 (2 cup) package shredded sargento four-cheese Mexican blend cheese
• 1 (16 ounce) cont. ricotta cheese or (16 ounce) cottage cheese
• parmesan cheese

1. Saute chicken, garlic, a little salt and pepper, red peppers and onion in butter til chicken is done.
2. Stir in mushrooms and olives. (I use about a half a can of olives.).
3. In lightly greased 13x9 pan layer:
4. 1/2 cheese raviolis.
5. 1/2 chicken mixture.
6. 1/2 of the ricotta or cottage cheese.
7. Sprinkle with parmesan cheese.
8. 1/2 of the alfredo sauce.
9. 1/2 of the shredded cheese.
10. Repeat.
11. Bake in 350u0b0 oven, covered, for 30 minutes.
12. Uncover and bake 5-10 minutes longer.

frozen cheese ravioli, chicken breasts, garlic, salt, butter, alfredo sauce, mushrooms, red bell pepper, onion, black olives, blend cheese, ricotta cheese, parmesan cheese

Taken from www.food.com/recipe/cheese-ravioli-lasagna-alfredo-140595 (may not work)